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02 March 2010

Beef with Broccoli

I've been in the mood for Asian food lately, and in the town where we live, there aren't a ton of choices. There are some great restaurants closer to Cleveland, but on a weeknight, that's not an option. Andrew and I adore Chinese takeout, but that's not particularly healthy or cost-effective. I found a great recipe for takeout-inspired Beef with Broccoli, and it was a huge hit with both Andrew and I.

Place broccoli into a bowl and defrost in the microwave 2-4 minutes. Set aside. In a large skillet over medium-high heat, heat 2 tbsp. vegetable oil until hot (but not smoking).

Meanwhile, put beef in a bowl and sprinkle the cornstarch, salt, and pepper over it. Toss to coat throughly.

Stir fry the beef, in batches if necessary, until cooked medium-well, about two minutes. Remove with a slotted spoon and set aside in a bowl.

Heat the remaining tablespoon of oil in the skillet. Add the broccoli and garlic, tossing over medium-high heat until broccoli is heated and garlic is golden brown.

Add the soy sauce and garlic to the pan and bring to a boil. Add the meat and any juices back to the pan and cook until sauce has thickened. I left mine over low with a cover on for about five minutes while I waited for the rice to finish cooking.

Serve over white rice. As a salt junkie, I used additional soy sauce as a condiment, and my spice-loving husband opted for sriracha.

If you're a fan of takeout Beef with Broccoli, I think you'll love this recipe. It's quick, easy, and doesn't use any crazy ingredients you may not have on hand. This is a great pick for a busy weeknight - you can make it in less time than it would take to order and wait for Chinese delivery.

About Me

My husband and I live in a little town in Ohio. Our transplant from the East Coast took place sometime in 2006, and since then, we've bought a home, obtained our degrees, got a puppy, two kittens, and started real jobs. He loves to fish, I love to cook, and we have a lot of fun.